Arabica Coffee (Coffea arabica) - Air Layer - LIVE PLANT

Plant Insights and Care

Arabica Coffee (Coffea arabica) is one of the most popular and high-quality coffee species, valued for its smooth, aromatic beans and refined flavor. Native to the highlands of Ethiopia, it is a small evergreen shrub or tree, typically growing 2–4 meters tall when cultivated. Arabica is the species used in most premium coffee blends worldwide, accounting for over 60% of global coffee production.

It prefers warm, humid tropical to subtropical conditions, thriving best at elevations of 600–2,000 meters. In hot lowland climates, such as the UAE, it can be successfully grown if provided with filtered sunlight, consistent humidity, and cooler root conditions. This can be achieved with partial shade, mulching, and frequent misting or irrigation. The plant grows best in rich, well-draining soil with a slightly acidic pH (5.5–6.5).

Fertilize regularly with a balanced or slightly acidic fertilizer, particularly those containing nitrogen, potassium, and trace minerals like magnesium and iron. Pruning helps control size and encourages branching and fruiting.

Key Points:

• Origin: Ethiopian highlands.

• Climate: Tropical to subtropical; prefers moderate warmth and humidity.

• Sun Exposure: Partial shade to bright filtered light; protect from harsh afternoon sun.

• Watering: Keep soil evenly moist; avoid waterlogging.

• Soil: Fertile, well-draining soil rich in organic matter; pH 5.5–6.5.

• Fertilization: Regular feeding with a balanced fertilizer formulated for acid-loving plants.

• Pruning: Light pruning to shape the plant and encourage lateral branching.

• Growth Rate: Moderate; begins flowering in 3–4 years from seed, earlier if grafted or well-established.

Fruit Profile

The Arabica Coffee plant produces clusters of small white, fragrant flowers followed by oval green berries (called cherries) that ripen to red or purple. Each cherry typically contains two coffee beans, which are the seeds of the fruit.

Arabica beans are highly prized for their complex, mild flavor, lower bitterness, and balanced acidity. They contain less caffeine than Coffea canephora (Robusta) but offer a more refined cup profile with floral, fruity, and chocolatey notes depending on the growing conditions.

Dive into the facts:

• Taste: Smooth, aromatic, and complex with subtle sweetness and mild acidity.

• Appearance: Red cherries with two beans per fruit; glossy green leaves and white jasmine-like flowers.

• Fun Fact: Each coffee cherry takes about 8–10 months to mature after flowering, and a single healthy tree can produce roughly 500 grams to 1 kilogram of green coffee beans per year under good care.